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Treacle Tart
- Serves
4–6
- Difficulty
Easy
Published 2013
A fine pudding, and one improved immeasurably by a hint of ginger and a squeeze of lemon juice. This was my favourite pudding when I was young, cooked by the brilliant Bridget, an immaculately coiffed cook with the most generous of bosoms. She made the finest treacle tart I ever tasted. This recipe is not my own, or even Bridget’s, but is based on one taken from a classic pudding tome: the late
Ingredients
Method
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